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Easy chocolate fudge cake on wooden cake stand surrounded by chocolate shavings
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Chocolate Olive Oil Cake

Satisfy your chocolate cravings with this scrumptious Chocolate Olive Oil Cake, featuring a moist and tender crumb, paired with a delightful chocolate icing!
Course Dessert
Cuisine American
Keyword chocolate cake, olive oil cake
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 456kcal

Ingredients

Chocolate Cake

  • 1 1/2 cups (225g) all-purpose flour, scooped & leveled
  • 1/2 cup Dutch-process cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine salt, or Kosher salt
  • 1 cup granulated sugar, golden or white
  • 2 large eggs, at room temperature
  • 3/4 cup extra virgin olive oil
  • 3/4 cup whole milk, at room temperature
  • 1 tsp vanilla extract

Chocolate Icing

  • 3/4 cup powdered sugar
  • 3 Tbsp cocoa powder
  • 3 Tbsp whole milk

Decorate

  • Milk or dark chocolate block, grated

Instructions

Cake

  • Preheat oven to 180ºC (356ºF). Line an 8-inch round baking pan with parchment paper, and set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of cocoa powder. This will leave your finished cake with smooth sides.
  • In a large mixing bowl, add sugar and eggs.
  • Using electric hand beaters, beat on low-medium speed for 30 seconds until well combined. Scrape down the sides with a rubber spatula.
  • With the beater running on medium speed, drizzle a little of the olive oil in at a time and beat for a few seconds, then drizzle in more oil, approx. 2 minutes in total. This emulsifies the oil into the batter.
  • Pour in the milk and vanilla. Beat for 20 seconds until well combined. Scrape down the sides.
  • Place a fine mesh sieve over the bowl and sift in flour, cocoa powder, baking powder and baking soda.
  • Sprinkle over the salt.
  • Beat on low-medium speed until incorporated, about 30 seconds, trying not over-mix, just until it’s incorporated into a smooth batter and no pockets or streaks of flour remain.
  • Scrape down the sides and gently fold through any remaining flour that was sitting on the sides of the bowl.
  • Pour batter into the prepared baking tin.
  • Bake for 40-45 minutes or until a toothpick inserted into the middle, comes out clean.
  • Remove from the oven and allow the cake to cool in the tin for 10 minutes.
  • Transfer to a wire rack to cool completely.

Chocolate Icing

  • In a mixing bowl, sift together the powdered sugar and cocoa powder.
  • Pour in milk and using a hand whisk, whisk until completely smooth and thick.
  • Pour over cooled cake and gently spread out with a rubber spatula, offset spatula or the back of a spoon. It will drizzle down the sides a little.
  • Grate some chocolate over the icing and set the cake aside to allow the icing to firm up.
  • Serve and enjoy!

Notes

  • Bring the cold ingredients to room temperature first: Sit them on your kitchen counter for 30 minutes - 1 hour before making the recipe. 
 
  • Gradually drizzle in the olive oil: Slowly pour in the olive oil whilst beating it into the eggs and sugar for 2 minutes to emulsify and prevent curdling.
 
  • Store cake in an airtight container, at room temperature, for 3-4 days. Transfer to the refrigerator after a few days if needed to keep it fresh from humid temperatures. 
 
  • Freeze the cake without the icing, either in individual slices or leave it whole. Wrap it tightly in plastic wrap and then wrap it again in tin foil. Label it with the date and freeze for up to 3 months. 
 
  • Thaw slices of cake/whole cake at room temperature for several hours until defrosted or overnight in the fridge. Once thawed, go ahead and frost it with the chocolate icing.

Nutrition

Calories: 456kcal | Carbohydrates: 60g | Protein: 6g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.004g | Cholesterol: 44mg | Sodium: 210mg | Potassium: 271mg | Fiber: 3g | Sugar: 38g | Vitamin A: 106IU | Calcium: 87mg | Iron: 2mg